4 ounces hazelnuts
7 large egg whites
1 teaspoon vanilla
1 pound of sugar
1 ounce of cornstarch
Gasparin created the first merinque.
Start by roasting the hazel nuts in a 350 degree oven until golden. Then place in a kitchen towel and rub as much of the skins off as you can.
Chop nuts up finely. I use a Progressive International Heavy Duty Nut Chopper
for quick work. Then turn down your oven to 250 degrees.
for quick work. Then turn down your oven to 250 degrees.
Mix the nuts and cornstarch together and set aside.
Whip egg whites with a OXO Good Grips 11-Inch Balloon Whisk in a Old Dutch 10-Inch Beating Bowl, Copper
until they are the volume of about four cups. Slowly add the sugar in by the teaspoon full. Then add the vanilla.
in a Old Dutch 10-Inch Beating Bowl, Copper until they are the volume of about four cups. Slowly add the sugar in by the teaspoon full. Then add the vanilla.Gently fold the nuts in. Place the mixture into a piping bag and shape as you like. You can make mushrooms like The French Connection Bakery, Lori's Meringue Mushrooms, 3-Ounce Packages (Pack of 2)
or hearts. The Meringue Noisette will take one hour to cook and should be dry.
or hearts. The Meringue Noisette will take one hour to cook and should be dry.
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